Monthly Archives: October 2012

Catchin’ up!

I definitely wrote this and meant to post this like a week ago, but whatever, here it is.
It’s shrimp season! My boyfriend caught and brought home some fresh shrimp the other day and we’ve been eating it like crazy. It’s so fresh that while I’m peeling and taking off the heads that he missed (gross), there are shells in the bags. Also, they’re delicious.
The other night, I made cajun shrimp and grits with collards. The cajun shrimp were AMAZING.
Just combine a little paprika, thyme, oregano, salt, pepper, cayenne pepper, garlic powder in a baggie. Add the shrimp in the bag and shake so it gets all seasoned. Then sautee them for about 5 minutes in vegetable oil over medium heat. The shrimp should be pink, but don’t cook them too long because they get all weird and rubbery.
ALSO – We have a lot of shrimp and the season isn’t over yet! Like Bubba said, “Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” Well, too bad I don’t have those recipes so if you do, please share!
I did make something completely from scratch that turned out great. Banana pudding. I know it’s not rocket science, but I have never made it to it’s a win for me. I also did it wrong (surprise), but it was still great! It’s a Cooking Light recipe and I’ll definitely make it again.
1. Combine 1/3 cup flour, dash of salt, 1 can (14 oz) of sweetened condensed milk*, 2 1/2 cups of milk, and 2 large egg yolks over medium heat in a saucepan. STIR THIS CONTINUOUSLY. Your arm is going to hurt like a bitch and I know it feels like it will never thicken (this is the pudding part), but it will. And if you don’t stir the whole time it sticks and then it’s disgusting, so fight through! Once it thickens (mine took about 15 minutes- OMG I WAS SORE), remove from heat and stir in 2 teaspoons of vanilla extract.
2. Arrange 1 cup of sliced bananas in the bottom of the dish you’re using and spoon about a third of the pudding on top of it all. Then arrange some vanilla wafers on top. I then did a layer of pudding, 2 cups of bananas, another layer of pudding, and then the top layer of wafers. You can change the layers how ever you want, just make sure the wafers are on top.
3. Take 4 large egg whites and beat them until they are foamy. Add in 3/4 cup of sugar** slowly and beat until peaks form to create a meringue. Spread this over the wafers and bake at 325 for 25 minutes or until the top is golden. Then eat once it’s cooled down!
Some notes:
*I forgot the condensed milk. Oops. It was still REALLY good, but I think it will be better next time when I remember to add this.
**I added a little more sugar (total about a cup), to compensate for the pudding being less sweet. I think this may have messed up my meringue though because it didn’t peak. EVER. And I was stuck beating that “meringue” like a fool for like ever.
Also, I let mine sit out and cool, then I refrigerated it over night. I prefer mine cold, but I did taste it while it warm and it was great. Also, just for reference, 1 cup of banana is approximately one whole banana. I also justified this to be healthy because it has fruit in it, but Kurt says that’s not valid. Whateva.

Parsley plea for help

I am not doing too well at following my Pinterest recipes, but I’m getting really good at making up my own! On Tuesday, I asked my boyfriend to pick up cilantro on his way home from work. I made the spicy shrimp again, but added lime and I also wanted to add cilantro so we could have tacos. Well, he picked up parsley on accident. A LOT of it. So now we are eating parsley like no other. (oh and the tacos were still awesome).
Last night I made steak with parsley-garlic sauce. The recipe I used is from Martha Stewart, but I tweaked it a little. I also made garlic mashed potatoes from scratch, which I know most people are like “uh, big deal? potatoes?” but I’ve NEVER mashed my own before. Ever! They were so good and easy and I’ll never go back to instant potatoes. But anyways…I still have no clue what to do with all this parsley. I guess I COULD’VE thrown it in with potatoes, which just occurred to me. I’ve also heard people say it’s delicious with eggs, but I’m not a big egg person really.
I will probably make something tonight with onion and chicken and parsley involved, but that’s because I’m a big fan of throwing in what I have and seeing how it turns out. Most of the time, it ends up being delicious! (Also, I’m carving pumpkins tonight, if you were wondering. Roasted pumpkin seeds anyone?)
So, any suggestions on recipes with parsley would be appreciated!

Wow, I kinda suck.


Y’all. I am so bad at this blog. Seriously, I’m terrible. I remember I have it, but then I never find time to post anything. I have been cooking, promise, but nothing interesting enough to share! I have done a couple crafts though such as a quarter ring, which took for-freaking-ever and still isn’t done. But we have bigger business than just this nonsense. It has consistently dropped below 80 degrees here in beautiful Carolina and you know what that means! IT’S FALL!

I love spring, I really love summer, I kinda hate winter, but fall is my FAVORITE TIME OF YEAR for multiple reasons. First of all, fall clothing is much more flattering than any other season (spring is a close second). Secondly, candles smell better. You get to turn off the AC for the first time since like March. Cozy nights in are the norm and you don’t really WANT to go out because it’s cold. Running in the cold is so refreshing. Football season is in full-swing. Nothing beats turning the heat on your feet in the car. Crunchy leaves are everywhere. No mowing the grass. Scarves. Boots. Halloween. Thanksgiving. Hell, in the south it’s still fall until like January weather-wise, so we’ll even throw Christmas in there. PUMPKIN EVERYTHING. Extra blankets are needed. For some reason I think heels are more appropriate during fall than any other season, although the appropriateness doesn’t really change. Tights are acceptable and even encouraged. Booties are so cute and hot coffee is definitely better than cold.
I could probably go on forever about how much I love fall. It is just such a nice season. I’m also a natural redhead with fair skin, and lighter skin and warm hair tones are in during the fall so I think clothing is probably made with that in mind, which basically forms my opion on seasons. (I was once told by a dress designer that jewel tones, golds, and black are redheads’ best friends. “SAY NO TO PASTELS”).
Ok, also off topic, but how awesome is the TV season in the fall?!? I mean COME ON.
Sunday – Once Upon a Time. And 666 Park Avenue, which I’m starting to really get into.
Tuesday- New Girl and Mindy Project = LOVE.
Wednesday- Modern Family
Then the holy grail of TV nights- Thursday – The Office, Parks and Rec, and Project Runway (TEAM CHRISTOPHER).
This blog may be taking a different direction than intended, but I don’t really care too much. Exciting news though! My wonderful sister has agreed to guest blog for me. She is hilarious and talented, and I can’t remember for the life of me what it was she was going to blog about, but it will be fabulous so don’t worry about it.
I’ll update later about this awesome dinner I made the other night!